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Peach & Prosciutto Pizza

Contributed by: Melinda

Don't be put off by the title - this is sort of a take-off on the Ham & Pineapple pizzas so popular in the 70's and 80's. It's very gourmet and if you use this recipe as written, you can amaze your friends with your culinary abilities. Very easy to prepare.

This is a delicate pizza. Be sure not to over-load the pizza. Toppings should be sparce and pizza should be lightweight.

1 recipe Pizza Dough with beer or fresh pizza dough from your local market or pizzeria (enough for two 12 inch thin crust pizzas)
1 or 2 firm fresh peaches, thinly sliced
1/4 lb. thin prosciutto slices, chopped
2 oz. gorgonzola cheese (or use about 3 oz. chevre goat cheese) crumbled
Fresh rosemary, finely chopped
1/4 cup grated Asiago cheese
1 large clove garlic, minced or smashed
Olive oil
  • Preheat oven to 450 degrees with the stone inside (the stone needs to be heated with the oven)
  • In a small saucepan or skillet heat olive with garlic over low heat. If you want a more subtle garlic flavor, smash the clove and remove it before using the oil
  • Roll out the dough into two approximate 12 inch diameter rounds and allow to rest slightly
  • Place dough onto a pizza peel dusted with cornmeal or onto a pizza pan
  • Brush dough with garlic olive oil
  • Place peaches, prosciutto and cheese over the top
  • Sprinkle with rosemary and grated Asiago
  • Bake until crust is golden and cheese is melted (Only takes a few minutes at this temperature)

    Serve with a fresh herb salad

    Questions about this recipe?

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